Preheat & Prep: Preheat your oven to 400°F (200°C). Grab a medium-to-large ceramic baking pan that’s big enough to hold the drumettes in a mostly single layer. No need to grease it—there’s enough olive oil in the mixture.

Add Chicken: Add the raw chicken drumette pieces directly into the ceramic baking pan, spreading them out as evenly as you can so they’re not stacked too deeply.

Mix Sauce: In a small bowl or measuring cup, whisk together the olive oil, soy sauce, honey, and garlic powder until the honey is mostly dissolved and everything looks combined. This is your all-in-one sauce and seasoning.

Coat Chicken: Pour the sauce mixture evenly over the raw drumettes in the pan. Use a spoon or clean hands to toss and turn the chicken right in the pan until every piece is coated. Arrange the drumettes back into a mostly single layer so they cook evenly and brown nicely on top.

First Bake: Slide the pan into the preheated oven and bake for 25 minutes. Don’t cover the pan—leaving it uncovered helps the tops caramelize and get that pretty, golden color.

Flip & Baste: After 25 minutes, carefully pull the pan out and use tongs to flip each drumette so both sides get a chance to brown. Spoon some of the pan juices over the top of the chicken for extra flavor.

Second Bake: Return the pan to the oven and bake for another 20–25 minutes, or until the drumettes are deeply golden and the internal temperature reaches at least 165°F (74°C) when checked with an instant-read thermometer in the thickest part (not touching the bone). The juices should run clear, not pink.

Rest & Serve: Once done, let the chicken rest in the pan for about 5 minutes so the juices settle a bit. Give the drumettes one last toss in the garlicky, honey-soy juices, then transfer to a serving plate or bring the pan straight to the table for a casual, family-style dinner.